Jewelled Haloumi With Spiced Vegetable Bake

The first time I made this dish was for a dinner party where I'd completely forgotten to plan a main course. I raided the vegetable drawer and grabbed that block of haloumi I'd impulse-bought at the market. When I brought it to the table, all conversation stopped mid-sentence and everyone just stared at the colors. That's when I knew this wasn't just emergency cooking—it was something special.

Last autumn, my neighbor kept bringing over armfuls of vegetables from her garden and I needed something that could handle that much produce while still feeling exciting. This bake became our weekly ritual—we'd experiment with different vegetables and spices, but the combination of that spiced roasted base with golden haloumi and fresh toppings never got old. She still requests it every time she comes over.

Ingredients

• 1 large sweet potato, peeled and diced: These become the sweet foundation that balances everything else
• 1 medium eggplant, diced: Adds that creamy texture that makes every bite feel substantial
• 1 red bell pepper, diced: Brings a bright sweetness that pops against the spices
• 1 zucchini, diced: Keeps things fresh and light without adding too much sweetness
• 1 red onion, cut into wedges: Caramelizes beautifully and adds that savory depth
• 3 tbsp olive oil: This is what transforms the vegetables from steamed to roasted perfection
• 1 tsp ground cumin: The earthy backbone that makes everything taste Middle Eastern
• 1 tsp ground coriander: Adds citrus warmth that brightens the spices
• 1/2 tsp ground cinnamon: Just enough to make people wonder what that special flavor is
• 1/2 tsp smoked paprika: Gives that subtle smoky depth without any heat
• Salt and black pepper, to taste: Don't be shy here—haloumi needs some competition
• 250 g haloumi cheese, sliced into 1 cm thick slabs: The star that brings everything together with its salty bite
• 1 tbsp olive oil: For frying the haloumi until it's perfectly golden
• 1/3 cup pomegranate seeds: These little bursts of juice make the dish unforgettable
• 2 tbsp toasted pistachios, roughly chopped: Add crunch and a nutty richness that grounds the bright flavors
• 2 tbsp fresh mint leaves, roughly chopped: Brings a cool freshness that cuts through the richness
• 2 tbsp fresh parsley, chopped: Adds a fresh, herbal note that ties everything together
• Zest of 1 lemon: That final bright note that makes all the flavors sing

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and clear enough rack space for a large baking tray

Coat the vegetables:

In a large bowl, toss all the vegetables with olive oil, cumin, coriander, cinnamon, smoked paprika, salt, and pepper until every piece is wearing a light coat of spices

Roast until golden:

Spread the vegetables evenly on a large baking tray and roast for 30-35 minutes, stirring halfway through, until they're tender and starting to caramelize at the edges

Fry the haloumi:

While vegetables roast, heat 1 tbsp olive oil in a nonstick skillet over medium heat and fry the haloumi slices for 2-3 minutes per side until golden brown

Build the platter:

Transfer the roasted vegetables to a serving platter and arrange the fried haloumi slices on top

Add the jewels:

Scatter pomegranate seeds, pistachios, mint, parsley, and lemon zest over the entire dish

Bring it to the table:

Serve warm with Greek yogurt or tahini sauce on the side if you like, though it's absolutely perfect on its own

Save

My mother-in-law stayed with us last winter and I made this for her first night in town. She's not someone who easily compliments food, but she literally stopped eating after her first bite, looked at me, and said 'this is what food should taste like.' We've made it together three times since then, and she always insists on arranging the final toppings herself because she says that part is too pretty to rush.

Making It Your Own

I've swapped butternut squash for sweet potato when that's what I had, and carrots work beautifully too. The beauty is in having a mix of vegetables that roast at similar speeds. Sometimes I throw in cherry tomatoes if they need using—they burst and create these little pools of sweetness that everyone fights over.

The Heat Factor

This recipe is perfectly balanced for most palates, but sometimes I want that extra kick. A pinch of chili flakes with the spices transforms it entirely without overwhelming the other flavors. My sister adds harissa to the vegetables before roasting, which makes it deeper and more complex. Start small and find what works for your crowd.

Beyond Main Course Status

While this shines as a vegetarian centerpiece, I've also served it alongside grilled lamb or chicken for people who insist on meat at every meal. The vegetables and haloumi hold their own, never playing second fiddle. It also works beautifully as part of a Middle Eastern spread with hummus, flatbread, and pickled vegetables.

• The leftovers actually taste better the next morning, straight from the fridge
• If taking this to a potluck, keep the haloumi separate and fry it right before serving
• The vegetable base can be roasted a day ahead and reheated while you quickly fry the cheese

Save

This recipe has become my go-to for bringing people together around the table, and I hope it finds its way into your regular rotation too. There's something magical about how simple ingredients can transform into something that feels like a celebration.

Recipe FAQs

→ Can I prepare the vegetables ahead of time?

Yes, you can dice and season the vegetables up to 24 hours in advance. Store them in an airtight container in the refrigerator and roast when ready. The haloumi is best fried just before serving for optimal texture.

→ What can I use instead of haloumi?

Feta cheese offers a similar salty profile but won't achieve the same golden crust. Halloumi's unique high melting point makes it ideal for pan-frying. For a vegan option, try pan-fried extra-firm tofu or thick slices of king oyster mushrooms.

→ How do I keep the haloumi from getting too salty?

Soak the haloumi in cold water for 15-30 minutes before cooking to remove excess salt. Pat thoroughly dry with paper towels before frying to ensure proper browning and prevent splattering.

→ Can I grill this dish instead of roasting?

Absolutely. Cut vegetables into larger slices for grilling to prevent falling through grates. Grill over medium-high heat until charred and tender. The haloumi can be grilled in a grill basket or on a lightly oiled grates.

→ What other garnishes work well?

Toasted pine nuts or walnuts can replace pistachios. Fresh cilantro or basil work alongside the mint and parsley. A drizzle of pomegranate molasses or honey adds sweetness, while crumbled feta or dollops of labneh create creaminess.

→ How should I store leftovers?

Store vegetables and haloumi separately in airtight containers for up to 3 days. Reheat vegetables at 180°C (350°F) until warm. Reheat haloumi in a dry pan to restore the golden crust. Add fresh garnishes just before serving.